Smoked Roast Beef from Top Sirloin Roast Recipe - BBQ Roast Beef

Dry brine the sirloin roast with kosher salt, using about half a teaspoon per pound, and refrigerate uncovered overnight.

Trim excess fat and silver skin from the sirloin roast.

Apply Not Just For Beef rub to the roast, ensuring it has no salt.

Prepare the kettle grill with 15 lit briquettes and fill the slow and sear with more briquettes.

Add a couple chunks of hickory for smoke flavor.

Close the lid, adjusting the bottom damper fully closed and the smoke hole open about a third of the way.

Monitor the temperature until it reaches 225 degrees Fahrenheit, adjusting the smoke hole as necessary.

Place the roast on the indirect side of the grill, inserting a probe into the thickest part.

Cook until the internal temperature reaches 127 degrees Fahrenheit.

Prepare the sauce by mixing sour cream, mayonnaise, horseradish (to taste), English style hot mustard (to taste), black pepper, and unsalted beef broth to desired texture.

Stir the coals after about two and a half hours of cooking to allow unlit briquettes to ignite for searing.

Remove the roast from the grill and add more briquettes for an even layer of heat.

Sear the roast over the heat for about 40 seconds on each side.

Let the roast rest before slicing across the grain for thin slices.

Equipment Needed

Spice Level:

Allergens